Blue sausage pasta a la Zoltán utca
1 or 2 spicy, dry, red Hungarian sausages
500 g bag of penne pasta
1 bottle dry rose wine
100 g strong blue cheese
100 g mozzarella
300 - 400 g heavy sour cream
oregano, pepper, ground chili
2 - 3 tablespoons olive oil
Start boiling the penne while you do everything else.
Drain them when boiled.
Cut the sausages in cubes with a 2 - 3 cm size.
Place them in a tall frying pan, where the oil was pre-heated.
Set on medium heat.
Cover the pan so all the delicious juices won't be all over your stove.
Open the bottle of wine and take a good, hard sip out of it. Repeat as necessary.
5 to 7 minutes after you places the sausages in the pan, they will begin to roast and smell incredible.
When this happens, pour 50 - 100 ml of the wine over the sausage and remove the lid, so the alcohol can evaporate.
The rest of the wine, drink throughout the rest of the process.
While you wait another 5 to 7 minutes for the wine to be absorbed and the sausages to be sizzling again.
Crush the blue cheese and cut the mozzarella in small strips.
When the sausages have began sizzling again and the steam coming out of the pan doesn't smell so much like wine, pour the chopped cheeses over in the pan over the sausage.
Turn the heat down to a minimum and immediately start stirring, making sure the cheese melts as uniformly as possible.
In no more than one or two minutes, the cheese will become a sticky and stretchy goo that will turn red from the paprika in the sausages.
When this happens, poor as much of the sour cream as you wish in the pan and stir until homogenization.
Some prefer it with more sour cream, some with less.
Leave it on the small fire a few more minutes while you add some oregano, freshly-ground pepper and powdered chilli, to taste.
No extra salt is needed.
Then pour over the freshly-boiled pasta and stir.
Leave to cool for around 5 minutes and serve.
Actually drinking the entire bottle of wine during the preparation is only advisable for advanced cooks. Beginners might want to keep it for the serving
Pairs Well With
Mihai is Romanian, the basis of the recipe is from Greece, he perfected it while in Budapest - it is an original Pan-European recipe.
According to Mihai there you have one of the best pasta recipes you will ever find. Should serve 4 people or so, but that really depends on your appetite and the amount of people you can drag our of the library to try your food.